Ingredients
2 med. large seedless brinjals
1 large onion finely chopped
1 large tomato grated
1/2 tsp. each ginger & garlic ground
1/2 lemon
1 tbsp. coriander chopped
1 tsp. red chilli powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. grated coconut
1/2 tsp. garam masala
salt to taste
3 tbsp. oil
Method
- Choose healthy firm brinjals.
- Hold over a direct flame with stalk.
- Turn and evenly burn till skin is charred.
- Repeat for other brinjal. Cool a bit.
- Hold under running water and gently scrape skin.
- Remove stalks, put brinjal in a large bowl. Mash well.
- Heat oil in a heavy saucepan.
- Add ginger garlic, stir. Add onions, stir fry till pink.
- Add tomatoes, all dry masalas, simmer till oil separates.
- Add lemon juice, coconut, brinjals, coriander and salt.
- Stir, simmer till oil separates again.
- Garnish with coriander, serve hot with parathas, etc.
Making time: 20 minutes
Makes: 4 servings
Shelflife: fresh or freeze for further use.
Greens & Veggies Index
